PUBLICACIÓN

Combined effect of pediocin bacHA-6111-2 and high hydrostatic pressure to control Listeria innocua in fermented meat sausage

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Castro S.M., Silva J., Casquete R., Queiros R., Saraiva J.A., Teixeira P.

2018 International Food Research Journal

Food Science (Q3)

JCR: 0.662

SJR: 0.312

CITAS

17

EID

2-s2.0-85047793456

ISSN

1985-4668

EISSN

2231-7546

BIBTEX

@article{Casquete2018,title = {Combined effect of pediocin bacHA-6111-2 and high hydrostatic pressure to control Listeria innocua in fermented meat sausage},journal = {International Food Research Journal},year = {2018},volume = {25},number = {2},pages = {553-560},author = {Castro, S.M. and Silva, J. and Casquete, R. and Queir{\'o}s, R. and Saraiva, J.A. and Teixeira, P.}}

AUTORES DE LA UEX

Rocio Casquete Palencia

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Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
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Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
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